Castle Steakhouse
3765 56 Street Wetaskiwin AB T9A 3E7 · Food - General
16 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood and exhaust vent covers in food prep area has grease particles build up. As per date of last cleaning on the sticker, the internal cleaning of hood is past due. Please ensure that ventilation hood and vents are cleaned now and serviced on regular basis to prevent fire hazards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outside Back Area – Cleaning and Organization Required.Please ensure the outside back area is thoroughly cleaned and organized. Remove any old or unused equipment to prevent potential pest infestations and maintain a safe and tidy environment.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
8 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several food items in the main cooking line and walk in freezer were being stored uncovered. The cook covered these during the inspection.Please ensure food items are stored covered (i.e. with a lid, plastic wrap, aluminum foil, etc.) at all times moving forward.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding units containing food items (gravies) were measured at 53°C, which is below the required minimum hot holding temperature of 60°C.Corrective Action:Temperature issue was corrected during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No pest control records available.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired AHS Food Handling Permit is posted.Please print and post valid permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood and exhaust vent covers in food prep area has grease particles build up. As per date of last cleaning on the sticker, the internal cleaning of hood is past due. Please ensure that ventilation hood and vents are cleaned now and serviced on regular basis to prevent fire hazards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A few containers and tubs currently in use are damaged and in poor condition.Please replace all damaged containers. This will help prevent plastic fragments from contaminating food items and reduce the risk of physical hazards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outside Back Area – Cleaning and Organization Required.Please ensure the outside back area is thoroughly cleaned and organized. Remove any old or unused equipment to prevent potential pest infestations and maintain a safe and tidy environment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall facility was not maintained in a clean and sanitary condition and no cleaning schedule available to review.A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) underneath the dishwasher2) walk-in fridge/ freezer floors3) underneath the cooking line/equipment.4) around the exhaust vents in the food preparation area.Ensure these areas are thoroughly cleaned and sanitized no and on regular basis.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Following Conditions were observed regarding the food storage:1) Some food items were stored uncovered in the Walk-in cooler.2) Cups were observed to be used as scoops in the dry food items, that were in direct contact with food.Concerns were discussed with facility staff and addressed during the inspection.Staff removed the cups from dry food items and cover the food trays in walk-in cooler.Note: Two of the food containers in dry storage area had lose fitting/cracked lids.Make sure to replace those with tight fitting lids to prevent any cross-contamination and pest entry.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- During the inspection it was observed that the upright fridge in the kitchen area was not able to maintain the temperature at 4 degrees C or below.The repeated temperature readings were measured at 7 degrees or above.Please make sure to repair the upright refrigerator before using it for cold storage.Jan 20th, 2025: The refrigerator still needs to be fixed.No high- risk food observed in the refrigeration unit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The inner surface of the ice machine needs deep cleaning, Make sure to maintain the indicated equipment in a clean and sanitary manner.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- During the inspection it was observed that 1)Some of the food items stored in walk in cooler and freezer were not covered properly.2)It was observed that vegetables were stored in close proximity to raw meat. Discussed with the operator the appropriate storage of food products to avoid cross contamination. The indicated non-compliance was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- During the inspection it was observed that1) The scoops used for dispensing dry food from bulk containers were buried inside the food, with the food touching the scoop handle.2) Bulk sugar was stored in open bag.Discussed with operator the appropriate storage of scoops and packaging for bulk food products.The scoops were taken out from the food and stored in appropriate manner.Sugar was transferred from open bag to container with closed lid.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the upright fridge in the kitchen area was measured at 7 to 8 degrees C.Some potentially hazardous food products were stored in the indicated refrigerator.Operator was asked to remove the high risk foods and were placed in walk in cooler.**Make sure to don't use the refrigerator unless repaired**
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in the staff washroom and kitchen area were not equipped with paper towel.Operator restocked the paper towels in the hand washing sink in the staff washroom and kitchen area.**Handwashing sinks stocked with appropriate supplies is necessary to ensure proper hand hygiene**.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- During the inspection it was observed that the upright fridge in the kitchen area was not able to maintain the temperature at 4 degrees C or below.The repeated temperature readings were measured at 7 degrees or above.Please make sure to repair the upright refrigerator before using it for cold storage.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1)Accumulation of dust and food debris was observed in the dry storage area of the food near the wall adjacent to the entry door.2)Big piles of used bottles in garbage bags, for recycling purpose, was observed in the mechanical room.Please make sure to clean the indicated areas and declutter the mechanical room.
- 24. Is solid and liquid waste being managed in a suitable manner?
- It was observed that food scraps/waste were being stored in the small open buckets.The improperly maintained waste could be source of pest and nuisance.Make sure to use the appropriate containers with closed lids to keep the waste.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATIONIn the cooking line, prep cooler #2 temperature measured 8-9 Celsius at the time of inspection. Upon request, all the food items (eggs, meats, milk and dressings) were moved to another working fridge.Please repair / replace prep cooler so that it maintains temperature of 4 Celsius or less at all times and do not store any perishable food items until it maintains the required temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATIONA build-up of dust, debris, grease, and/or food particles were observed, underneath the cooking line equipment.Ensure these areas are thoroughly cleaned and sanitized no and on regular basis.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet wiping cloths were not stored in sanitizing solution between uses. Wet wiping cloths must be stored in sanitizing solution of proper strength (100ppm) between uses. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- In the cooking line, two prep coolers' temperature measured 8-9 Celsius at the time of inspection. All the food items (eggs, meats, milk and dressings) were moved to another working fridge.Please repair or replace prep coolers so that it maintains temperature of 4 Celsius or less at all times and do not store any perishable food items until both prep coolers maintain the required temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of dust, debris, grease, and/or food particles were observed on the following surfaces:1) underneath the dishwasher2) walk-in fridge freezer floors3) underneath the cooking line/equipment.Ensure these areas are thoroughly cleaned and sanitized no and on regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Both sanitizer solutions were measured at 0ppm. Upon request, a staff member remade the solutions and they were measured at 100ppm chlorine. Sanitizer solutions must be remade regularly and tested to ensure they are maintaining 100 ppm chlorine in order to be effective at killing potentially harmful bacteria on food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A container with lemon slices was being stored on top of the ice that was used for drinks. Upon request, it was moved to the counter. Do not store containers on top of ice that is served to customers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Packages of cooked roast beef were sitting outside the cooler and were measured at 15C (surface temperature). Upon request, a staff member moved the roast beef to the cooler. Ensure all high-risk foods are stored at <4C or >60C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sections of the ventilation canopy filters have a build-up of grease. Please clean the filters and ensure they are cleaned regularly moving forward.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.Please have at least one person in care and control of the facility completed an AHS recognized food safety course within 30 days.Please forward a copy of the course completion certificate to the district inspector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two chopping boards were observed to be severely deteriorated and unclean.- Directed operator to not use these anymore as they are insanitary and uncleanable.Moving forward, please ensure your equipment is in good condition, otherwise, replace when needed.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
3 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired AHS Food Handling Permit is posted.- Please print and post valid permit.
- 20. Do food handlers at the facility have adequate food safety training?
- At least one person in care and control of the facility (i.e. manager/supervisor/head chef) does not hold a certificate in food sanitation.Please have at least one person in care and control of the facility completed an AHS recognized food safety course within 30 days.A list of AHS recognized food safety trianing courses will be emailed to you with this report.(I recommend your Head Chef should complete this course)Please forward a copy of the course completion certificate to the district inspector.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a missing ceiling tile in the pantry.- Please re-install the ceiling tile.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Large bags of dry food items (rice, flour, and pancake mix) were being stored directly on the floor.- Directed staff to move these off the floor.2) Several food items were stored uncovered in the pantry and in the walk-in cooler.- Directed staff to cover these food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of cooked bacon was found in the prep cooler at 18-20 C.- After questioning staff about the bacon, it was determined that it was cooked at about 10AM, and that the cooked bacon was left at room temperature for more that 3.5 hours before being put in the prep cooler.- Directed staff to discard the bacon during the inspection.Moving forward, please ensure high risk foods (such as bacon) are kept cold (4 C or below) or hot (60 C or above). Otherwise, they must be discarded after 2 hours.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired AHS Food Handling Permit is posted.- Please print and post valid permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a missing ceiling tile in the pantry.- Please re-install the ceiling tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The glass door (interior and exterior, and handle) of the upright freezer has accumulated grime.- Please ensure this is cleaned/sanitized more frequently throughout the day.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas requires cleaning/sanitizing:1) The blue metal shelf in the walk-in cooler (accumulation of grime and debris).2) The ceiling in the kitchen near the vents (accumulation of dust).3) There is blood spillage on the floor in the walk-in cooler, below the thawing meat.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was no paper towel in the staff washroom.- Directed staff to replenish the paper towel in the staff washroom.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following areas:- Buildup on gold storage rack in walk-in cooler in the front-left corner- Mold/dust buildup around walk-in cooler fansPlease ensure these areas are cleaned regularly to prevent contamination of food.
- 23. Is the facility maintained in a clean and sanitary condition?